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Spaghetti et Seafood Sauce

ingredients

225 g (8 oz) dried spaghetti, broken into 15 cm (6 inch) lengths
2 tbsp olive oil
300 ml (1/2 pint) 1 1/4 cups chicken stock
1 tsp lemon juice
1 small cauliflower, cut into florets
2 carrots, thinly sliced
115 g (4 oz) mangetout (snow peas)
60 g (2 oz) 4 tbsp butter
1 onion, sliced
225 g (8 oz) courgettes (zucchini), sliced
1 garlic clove, chopped
350 g (12 oz) frozen, cooked, peeled prawns (shrimp), defrosted
2 tbsp chopped fresh parsley
25 g (1 oz) 1/3 cup freshly grated Parmesan cheese
1/2 tsp paprika
salt and pepper
4 unpeeled, cooked prawns (shrimp), to garnish

method

1. Bring a pan of lightly salted water to the boil. Add the spaghetti and 1 tbsp of the olive oil and cook for 8-10 minutes until tender, but still firm to the bite. Drain the spaghetti and return to the pan. Toss with the remaining olive oil, cover and keep warm.

2. Bring the chicken stock and lemon juice to the boil. Add the cauliflower and carrots and cook for 3-4 minutes. Remove from the pan and set aside. Add the mangetout (snow peas) to the pan and cook for 1-2 minutes. Set aside with the other vegetables.

3. Melt half of the butter in a frying pan (skillet) over a medium heat. Add the onion and courgettes (zucchini) and fry for about 3 minutes. Add the garlic and prawns (shrimp) and cook for a further 2 - 3 minutes, until thoroughly heated through.

4. Stir in the reserved vegetables and heat through. Season to taste and stir in the remaining butter.

5. Transfer the spaghetti to a warm serving dish. Pour 5. over the sauce and add the chopped parsley. Toss well with 2 forks until coated. Sprinkle over the Parmesan cheese and paprika, garnish with the unpeeled prawns (shrimp) and serve immediately.

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